As mentioned previous beetroot is one of my favourite vegetable, so after I had received a big portion of beetroot from colleague, I decided to spend a rainy Autumn evening turning these earth fruits in purples goodies.
The boiling time for beetroot depends on the size of them, so everything between 20-50 minutes, so check after 20 minutes cooking with a kitchen knife, if the beetroot is firm or soft.
When the beetroot is boiled, place them in a big bowl or the kitchen sink, which is full of cold water. This will cracking the skin on the beetroot, so you push the skin off using your hands. Afterwards slice the beetroot into thinner slices. Now they are ready to be placed in the pickle liquid.
Beetroots will giving off plenty of colour, so consider to wear plastic gloves, when you remove the skin and slice the beetroot. Otherwise you hands can get a nice purple colour.
As I did not have enough apple vinegar or white wine vinegar for this specific pickle liquid I decided to make to mixture of all available vinegars and finally filling up with plain vinegar to get to a total of 450 g vinegar.
Pickled beetroot with blackcurrant cordial and vanilla pods: 2-3 glasses
- 600-750 g boiled and sliced beetroot
- 150 g apple vinegar
- 150 g white wine vinegar
- 150 g plain vinegar
- 50 g concentrated blackcurrant cordial
- 250 g sugar
- 2 empty vanilla pods - cut into smaller pieces
- Add vinegar, blackcurrant cordial, vanilla pod pieces and sugar in a cooking pot.
- Bring the pickle liquid to the boil.
- Add beetroot slices into the storage glasses, which has been sterilised with boiling water.
- Pour the hot pickle liquid into the glass, covering all the beetroot slices.
- Store the pickled beetroot as ambient temperature, when not opened.
- After opening a glass of pickled beetroot store the rest in the refrigerator.